Ingredients
6 bell peppers,medium
1/4 cup long-grain white rice
1 tbsp vegetable oil
1 scallion,medium,chopped
1 tbsp minced fresh ginger
1 garlic clove,minced
1 1/2 lb ground pork
1 cup frozen peas,thawed
3 tbsp soy sauce
3 tbsp dry sherry
3/4 tsp sugar
1/2 tsp pepper
1/4 tsp salt
1 1/2 cup beef broth
1/4 cup dry sherry
1 tbsp cornstarch
Directions
Heat oven to 375'F. Slice tops off peppers and scoop out seeds. Stand
peppers in 9" square baking dish. In medium saucepan of boiling salted
water, cook rice 7 minutes. Drain, rinse under cold water and drain
again. In medium skillet, heat oil. Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant
but not browned, about 1 minute. Transfer to medium bowl. Add ground
pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, 1/4
teaspoon sugar, 1/4 teaspoon pepper and salt to bowl. Mix gently but
thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy
sauce, sugar and pepper. Pour sauce over stuffed peppers and cover
dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven
temperature to 350'F. and continue baking, basting a few times with
sauce, 15 minutes. Transfer peppers to serving platter. Place baking
dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until
sauce boils and thickens, about 2 minutes. Serve sauce with peppers.
Servings: 6 servings
Chinese Stuffed Peppers Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into the far past, certainly as far back as ancient Egypt, and possibly even further. In practice though, these, ancient records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius created some documents describing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens for example basil, mint and asafoetida. Closer to modern times, we find a couple of interesting recipe books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the indian curry that is served today, but rather accounts of the types of food prepared by the cooks of the rich people of the time. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new tastes was responsible for a torrent in books on cooking, some of which are now in private cookery archives. By the time we get to the twentieth century, cookbooks are in high demand, mostly as a result of more people being able to read, more free time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chinese Stuffed Peppers recipe.
